Makhana Kesar Phirni

To make Makhana Kesar Phirni, start by dry roasting 1 cup of fox nuts, 15 almonds, and 10 cashews until golden. Then, coarsely grind them into a powder. In a pot, heat 750 mL of full-fat milk and add the ground rice (0.25 cup) and the dry fruit mix. Stir continuously on low to medium heat for 3-4 minutes. Next, add 0.5 cup of powdered sugar and 0.5 cup of saffron-infused water, cooking for an additional 2-3 minutes. Once done, remove from heat, let it cool, and serve chilled.

Yes, Makhana Kesar Phirni is gluten-free as it is made with rice, fox nuts, and nuts, which do not contain gluten. This makes it a great dessert option for those with gluten sensitivities or celiac disease.

If you're looking for a dairy-free option, you can substitute full-fat milk with almond milk or coconut milk. Just keep in mind that the flavor and creaminess may vary slightly, but it will still yield a delicious dessert.

To store leftover Makhana Kesar Phirni, place it in an airtight container and refrigerate. It can be kept for up to 3 days. Make sure to serve it chilled for the best taste.

Makhana Kesar Phirni pairs beautifully with savory Indian dishes like Paneer Tikka, Biryani, or even a simple Vegetable Pulao. The creamy sweetness of the phirni complements the spices in these dishes, making for a well-rounded festive meal.